Pressure Cooker Mac Cheese
This recipe, unlike popular stovetop mac and cheese, doesn’t need a separate cheese sauce. You prepare the pasta under pressure, combine the milk, an egg (the egg is optional but recommended), and cheese. A few mustard and spicy pepper sauce united for flavouring, and Finally, done.
Pressure Cooker Mac & Cheese uses steamed milk as their hidden weapon. Evaporated milk substitutes the flour and milk béchamel sauce, and all the beating that requires. Now, also with the evaporated milk way, this was a stretch to go on a weeknight. Particularly if I want a toasted bread crumb top, and if I’m preparing macaroni and cheese, it needs to have a bread crumb topping.
That’s why I started when I noticed the pressure cooker macaroni and cheese in Pressure Cooker Completion. They pressure cook the pasta and spices in a little amount of water, handling it like a risotto. This method rushes up the recipe – no waiting for a pot of water to heat, no draining, and one pan to clean. Dinner macaroni and cheese is now within my range.
Create traditional macaroni and cheese gluten-free in a jiff! This wholesomer recipe sneaks in broccoli for a nutritional increase and a comfortable way to consume more veggies. Using a pressure cooker, such as the InstantPot, prepares dinner on the table in less than 30 minutes.
INGREDIENTS
- 8 ounces of gluten-free rotini noodles
- 1 ½ cups of low-sodium chicken broth
- ¾ cup of low-fat milk
- Salt – as you want
- ¼ teaspoon of ground pepper
- 2 cups of frozen baby broccoli florets
- 1 cup of shredded extra-sharp Cheddar cheese
- 2 ounces of reduced-fat cream cheese
INSTRUCTIONS
- Combine whole-wheat or gluten-free rotini noodles, chicken broth, milk, salt and pepper in an electric pressure cooker.
- Close and lock the lid carefully then cook at high pressure for 7 minutes.
- Release the pressure completely.
- Add broccoli, Cheddar cheese and cream cheese.
- Mix it until the cheese has melted.
- Let stand for 5 minutes
Serve with warm!
